Side Pannel
Chocolate Peppermint Roll.
Chocolate Peppermint Roll.
- Recipe Submitted by Cornbread on 11/29/2014
Category: Sauces, Rolls, Chocolate
Ingredients List
- Peppermint Buttercream Frosting:
- 12 tablespoons of unsalted butter
- 5 tablespoons of heavy cream
- 2 cups confectioner sugar
- ½ cup chopped Peppermint Andes
- Chocolate Pouring Sauce:
- 2/3 cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Directions
Peppermint Buttercream Frosting:
1. Place all ingredients in a bowl and beat until smooth.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
2. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
1. Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
2. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
3. Finish with peppermint Andes shavings.
1. Place all ingredients in a bowl and beat until smooth.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
2. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
1. Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
2. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
3. Finish with peppermint Andes shavings.
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